*frank discussion.

This is a weird one, folks. Because I made hot dogs. Problem? I hate hot dogs.

I have no idea why—it's not a snobbery issue; I have well-documented proof that I adore all manner of trashy foodstuffs. It's not even a squeamishness issue. I know wherefrom hot dogs come, and it's not any scarier to me than a lot of the other pork products that I happen to adore.

There's something about the way a hot dog pops when you bite into it ... and that intense saltiness ... I shrug. Put them next to donuts and watermelon on the list of things I inexplicably can't stand. (This is a particularly frustrating reality for someone who is obsessed with the almighty sandwich. How can anything between two slices of bread be unwelcome on the Woodside?!)

I adapted these from In the Wabe, because it seemed like the least troublesome (I have never made hot dogs before)/most delicious (all things being relative)—baked, not steamed, and smothered in chili and cheese. I omitted the pickle relish because it's not everyone's taste, and substituted dill pickle potato chips because they are indescribably good.

To each her own!



Baked Chili-Cheese Dogs
8 hot dog buns
Light mayonnaise
Spicy brown mustard
8 all-beef franks in natural casings (I used Nathan's.)
1 (15-ounce) can chili with beans
½ small onion, diced
Colby Jack cheese

1. Preheat oven to 350 degrees. Spread hot dog buns with mayonnaise and mustard to taste. Top with hot dogs, and fit snugly into a 9- by 13-inch pan.

2. Divide chili among hot dogs; sprinkle with onion, and top with cheese. Cover pan with aluminum foil, and bake 45 minutes or until cheese is melted and buns are lightly crispy. Makes 8 servings.